Chemical compositions, volatile compounds and sensory property of salted shrimp paste (Kapi) produced from Acetes vulgaris and Macrobrachium lanchesteri
Pongsetkul, J, Benjakul, S, Sumpavapol, P, Vongkamjan, K, Osako, K
Published in Iranian journal of fisheries sciences (01.01.2019)
Published in Iranian journal of fisheries sciences (01.01.2019)
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Journal Article
Chemical compositions, sensory and antioxidative properties of salted shrimp paste (Ka-pi) in Thailand
Pongsetkul, J, Benjakul, S, Sampavapol, P, Osako, K, Faithong, N
Published in International food research journal (01.01.2015)
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Published in International food research journal (01.01.2015)
Journal Article